Cheesecakes are a sinch with the Thermomix and after hearing all the positive comments around the table about this dessert, I had to give it a try!
Could it be the best cheesecake you’ve ever had? You be the judge… Personally, I was a little surprised at how simple it was ingredients-wise, but the simplicity allows the raspberry flavour to sing with that yummy biscuit base. Delicious.
- 200g plain biscuits
- ½ tsp ground cinnamon
- 125g butter, cut into cubes
- 750g cream cheese, at room temperature, cut into rough squares
- 160g caster sugar (I used the bought stuff to stay true to the recipe, but you could use Thermomix “caster sugar”, i.e. raw sugar milled for 3 seconds on speed 9)
- 1 tsp vanilla extract
- 3 large eggs, at room temperature
- 100g frozen raspberries, slightly thawed (Note: given the frozen berry situation at the moment you might like to use fresh raspberries instead)
- Preheat oven to 180 degrees.
- Add butter to bowl and melt 3min/70degrees/speed 2.
- Add biscuits to bowl and crush with butter 10sec/speed 8.
- Press biscuit mixture over base of a 24cm round cake pan with a removable base. Refrigerate until required. (I lined my base with baking paper and closed the tin around it).
- Clean and dry bowl.
- Add the cream cheese and mix for 10sec/speed 8.
- Scrape down and add the butterfly. Mix for 45sec/speed 4.
- Add the caster sugar and vanilla extract. Combine 30sec/speed 4 with MC off. Leave the machine running and add 1 egg at a time, allowing about 15 seconds for each egg to fully combine.
- Pour mixture over biscuit base. Add frozen raspberries, then swirl with a teaspoon to combine. (A figure 8 motion creates a nice swirl).
- Bake for 35-40 minutes or until just set with a slight wobble in the centre. Cool in oven with the door ajar, then refrigerate for 2 hours.
Note: this recipe was converted using the TM5. If at step 8 your mixture splatters with the MC off, put it back on 🙂
The first time I made bagels in my Thermomix, I was quite chuffed! These fruit bagels are a nice change from hot cross buns at Easter.
- 150g sultanas (or mix of sultanas, raisins or currants)
- 80g boiling water
- 260g water
- 7g dried yeast
- 520g bakers flour
- 60g rapadura sugar
- 2 tsp cinnamon, ground
- 1 tsp fine salt
- 1 tsp allspice, ground
- 1 tsp nutmeg, ground
- 1 egg, beaten (for egg wash)
- 1 tbsp rapadura sugar (for sprinkling on top)
- Mix sultanas and boiling water in a bowl and set aside.
- Place remaining water, 20g rapadura sugar and yeast in Thermie bowl, heat for 2 minutes/37 degrees/speed 2.
- Allow to stand for 10 minutes.
- Add flour, remaining brown sugar, cinnamon, salt, allspice, nutmeg and fruit soaking water.
- Set dial to closed lid position and knead for 1 minute, interval speed.
- Add dried fruit, knead for 45 seconds, interval speed, adding 1 additional tablespoon of flour if mixture becomes too wet.
- Place dough in an oiled bowl, turning several times with spatula to create tension on surface of dough. Cover and stand in a warm place for 1-2 hours, or until dough has doubled in size.
- Preheat oven to 200°C. Line oven tray with baking paper. Divide mixture into 10 and shape into balls on a lightly floured surface. Press thumb through middle of each ball and shape into bagels.
- Line the Varoma base and tray with baking paper.
- Place 500g water in Thermie bowl, heat for 15 minutes/Varoma/speed 3, or until Varoma temperature is reached.
- Set timer to 4 minutes, 30 seconds/Varoma/speed 3. Place 3 bagels on Varoma tray and 2 in the base. When finished steaming, place bagels on prepared baking tray and repeat with remaining 5 bagels.
- Brush bagels with egg wash and sprinkle with rapadura sugar. Bake for 20 minutes, or until browned and with a crust on top and bottom. If base is still pale, turn bagels over when top is browned.
- Serve warm out of the oven with a generous spread of butter.
Recipe inspired by Alyce Alexandra.
The humble Anzac biscuit is traditionally made with rolled oats, flour, desiccated coconut, sugar, butter, golden syrup, baking soda and boiling water. A delicious combination, but not really the best for your health.
This recipe offers a healthier spin on this much-loved treat. Almonds are full of protein and are good for your heart, macadamia oil contains heart-healthy mono-unsaturated fats, quinoa flakes are a complete protein – containing all nine essential amino acids and coconut contains dietary fiber, manganese, copper and selenium.
- 100g almond meal
- 100g flaked almonds
- 75g organic desiccated coconut
- 75g quinoa flakes
- 80g honey
- 50g macadamia oil or coconut oil
- 1/2 teaspoon bicarb soda
- 10g water
- Pre-heat oven to 120 degrees.
- *Do this if you need to make almond meal* Weigh 105g of raw almonds into Thermie bowl, mill 10sec/speed7. Set aside.
- Weigh honey (80g) and oil (50g) into bowl. Heat 1min/80deg/sp2.
- Add bicarb soda (1/2 teaspoon) and water (10g). Mix for 30sec/sp2.
- Weigh in coconut (75g), quinoa flakes (75g), flaked almonds (100g), along with reserved almond meal. Mix 30sec/reverse/sp3.
- If need be, add a little more water to combine.
- Using a teaspoon, spoon dough onto a baking tray. Flatten with a fork slightly to create a disc shape. You should yield 20 cookies.
- Bake for 30 minutes or until golden.
Variation: you could omit the quinoa flakes and replace with more desiccated coconut.
All the taste and goodness of muesli in convenient muffin-form!
Eating breakfast on-the-go is part of my work day routine and I managed to make a huge mess with my cup of oats and milk the other day! Time for something a little more practical… Don’t worry, these aren’t loaded with sugar either – just a bit of honey and the sweetness from the fruit is all we need.
- 220g rolled oats
- 125g wholemeal spelt flour
- 25g linseeds
- 80g sultanas or raisins
- 80g natural yoghurt
- 55g oil such as olive, rice bran or macadamia
- 80g honey
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 4 eggs
- 2 apples
- Pre-heat oven at 170 degrees (fan-forced).
- Core 1 apple and quarter. Place into Thermie bowl and chop 5sec/speed5. Set aside.
- Place linseeds into a clean, dry bowl and mill 10sec/speed9. Scrape sides of bowl and repeat.
- Add oats, sultanas/raisins, yoghurt, oil, honey, baking powder, cinnamon and eggs. Mix on reverse, 10sec/sp 3.
- Leave to soak for 10 minutes in bowl to allow oats to soften.
- Add grated apple and spelt flour to mix and mix 10 sec/interval (kneading) speed.
- Spoon into muffin tin with lined muffin cups.
- Sprinkle with oats, place into oven and bake for 15 minutes.
- Cut remaining apple into thin slices and place a slice of apple on top of each muffin.
- Bake for another 20 minutes or until muffin is cooked through.
- Remove from oven.
- Lightly brush the apple on top with a little bit of honey.
For gluten-free, substitute the oats for rolled quinoa and the spelt flour for almond meal.
Inspired by The Healthy Chef – Teresa Cutter
If there’s one food weakness of mine, it’s chocolate.
Lately, the cravings have been a bit out of control so it’s time to make my go-to raw brownie mix to curb the darn things.
These are dead simple and mixed in 10 seconds flat.
Raw cacao is full of antioxidants, iron and magnesium. Definitely hit the spot with far less guilt!
Makes 12 balls.
- 150g of raw cashews
- 20g of pistachios, walnuts, almonds or pecans (whatever you have handy!)
- 30g of raw cacao
- 5g of coconut oil (about half a tablespoon)
- 25g of coconut nectar (or honey or maple syrup), or a couple of dates if you prefer
- Desiccated coconut for coating
- Place nuts, cacao and coconut oil into bowl. Process 5 sec/speed 7.
- Add a splash of water and sweetener (if you’re using dates, process them in step 1)
- Mix for 5 sec/speed 3. Now it’s time to taste the mix to see if it’s sweet enough to your liking. If not, add more sweetener.
- Roll into small balls and then coat in desiccated coconut.
Simply yum. Place in the fridge and enjoy one (or two!) when the chocolate craving hits. Works for me…
This soup is awesome because it’s deliciously creamy thanks to the cauliflower and it’s a fantastic dose of nutrients.
Cauliflower and butternut pumpkin are full of cartenoids and so make a great cancer prevention/fighting duo. Cauliflower is also full of antioxidants, fiber and B vitamins, including folic acid. Butternut pumpkin is fantastic for digestion and provides a good dose of vitamins A and C, potassium and magnesium.
The little bit of spice gives it a nice kick too. My toddler enjoyed this which made me happy as it gets his little taste buds acquainted with spicy flavours.
- 1 onion, peeled and halved
- 20g of coconut oil (or butter)
- 1.5 teaspoon of green curry paste (or any paste that you have handy)
- 600g pumpkin, roughly chopped
- 400g cauliflower, roughly chopped
- 1 tablespoon of Thermomix Vegetable Stock Concentrate
- 500g of water
- Place onion in Thermie bowl and chop 5sec/speed 7.
- Add coconut oil and curry paste. Cook 3min/Varoma/speed 1.
- Add vege stock and water. Cook 20min/100deg/speed 2.
- Blend for 1min/speed 9 (taking care to gradually increase speed).
- Serve with cracked pepper and dash of salt if desired.
This cake is beautiful! I made it for my husband’s birthday as he is a lover of all things chocolate, especially mud cake.
And when it comes to cake, he doesn’t want me handing him a stripped-back version in the form of wheat-free or gluten-free, he wants straight-up, simple, mud cake indulgence! So that’s what he got! (it was his birthday after all)…
I tell you, it tastes FAR better than the Cheesecake Shop version that we would buy BT (Before Thermie) and cost about $7 to make vs. $28!
The recipe is adapted from one found on the Recipe Community (titled “Best Ever Mud Cake”).
It’s huge – serves 24, or 12 generous slices!
- 250 g dark chocolate
- 250 g butter, room temp
- 1 tablespoon instant coffee
- 200 g water
- 340 g plain flour
- 30 g raw cacao (or cocoa or carob powder)
- 0.5 tsp bi carb soda
- 400 g sugar
- 4 eggs, large
- 10 g olive oil
- 1 tsp vanilla extract
- 150 g buttermilk
- 1 heaped teaspoon baking powder
- 100 g dark chocolate pieces
- 100 g full-fat (whipping) cream
Method – Cake
*I made my own butter first and used the butter and buttermilk for the cake*
- Preheat oven to 150 degrees.
- Grease and line a deep 23cm round cake tin.
- Place chocolate, butter, coffee, sugar and water in TM bowl and cook for 3.5mins/50degrees/speed 2.
- Add remaining ingredients (except eggs) and mix 30 sec/speed 4-5.
- Turn speed down to 3 and with blades running add the eggs and mix for 1min.
- Pour mixture into prepared tin.
- Bake for 1 hour and 30 mins. Insert a skewer into centre of cake to test if it is cooked through. It should only have a little bit of cake sticking to the skewer, if any.
- When done, remove from oven, cover with a clean tea towel and allow to cool in tin.
- Once cake has cooled, remove from tin. The surface of the cake will probably have a crunchy crust, you may wish to trim this off. You can turn the cake upside down to allow a flat surface for icing.
Method – Ganache
- Place chocolate into mixing bowl and grate 10 sec/speed 8. Scrape down sides of bowl.
- Add cream and melt 2-3min/50degrees/speed 3. Ganache will thicken as it cools.
- Cover cake and allow to set before serving.
Enjoy your delicious mud cake!